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Bacon and leek frittata recipe
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134 ratings
This quick frittata recipe is perfect when there's not much in the fridge. Crispy bacon, sweet leeks and tender potatoes are cooked with eggs and a generous amount of cheese for an easy dinner idea or weekend lunch - pack the leftovers into lunchboxes. See method
Ingredients
- 500g potatoes, peeled and diced into 2cm chunks
- 2 tbsp sunflower oil
- 4 rashers smoked back bacon, finely chopped
- 1 leek, trimmed, rinsed and thinly sliced
- 6 eggs
- 100g Cheddar, coarsely grated
- salad leaves, to serve (optional)
If you don't have any leeks, try using spring or white onions instead
Each serving contains
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Energy
1860kj
446kcal
22%
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Fat
29g
41%
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Saturates
10g
50%
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Sugars
2g
2%
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Salt
1.9g
31%
of the reference intake
Carbohydrate 23.3g
Protein 25.4g
Fibre 2.1g
Method
- Preheat the grill to high. Boil the potatoes and boil for 10 mins until just tender, then drain.
- Meanwhile, heat the oil over a medium-high heat in a medium, ovenproof frying pan (ours was 24cm), then fry the bacon for 5 mins until crisp. Remove from the pan with a slotted spoon and set aside. Add the leek to the pan and fry for 5 mins until softened, then add to the bacon. Add the drained potatoes to the pan and fry for 1-2 mins. Return the bacon and leeks back to the pan and spread into an even layer.
- Beat the eggs until combined and season. Stir in the cheese, then pour the mixture over the potatoes in the pan. Cook for 3-4 mins over a medium heat, without stirring, then place under the grill for 5 mins, until the egg has set.
- Slide onto a plate and leave to cool for 5 mins before cutting into wedges. Serve hot or cold with a side salad, if you like.
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